Original Recipes:

• Food & Wine

Ingredients:

• 2 Tbsp butter
• 1 medium onion
• 1.5 lbs asparagus
• 1 quart chicken broth
• 1/4 cup tarragon leaves
• 1 Tbsp flat leaf parsley
• 3/4 cup heavy cream
• 1/2 cup frozen baby peas thawed
• salt + pepper

Steps:

1. In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
2. Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.